These make large airy buns which we found perfect for hamburger buns. They take a lot longer to rise than standard home made bread but other than that they aren't any more difficult to make. Be sure to spread them out on a cookie sheet as they will rise a great deal.

-Mix in 2 cups of flour to shortening mixture - then stir in yeast. Continue to add flour (an additional 5-6 cups) until dough is soft but not sticky.
-Cover and let rise in a warm place for two hours.
-Knead and form into buns, place on a greased cookie sheet.
-Set wide apart as buns will rise a great deal.
-Cover and let rise another 3 hours.

I used the same recipe a few times for hot dog buns. To my families amusement each time I've gotten closer to the right size. They rise a LOT so I ended up with sub buns instead of hot dog buns the first time I baked them.

I actually have some rising right now and on a standard cookie sheet I rolled out 6 hot dog buns across each row with two rows fitting on a cookies sheet. When rolling the dough into snakes don't make them fatter than, say a large hot dog or they will rise too much and be huge.
The recipe is light and airy and everyone loves the hamburger buns. One batch makes 12 hot dog buns and 12 large hamburger buns.

......I just baked them and the hot dog buns turned out perfect. Baked they are approx. 17x4cm and are an actual hot dog bun size.

Thanks for the recipe! I just had to make an account here so I could thank you for it. I have been looking for a good bun recipe, because I have some awesome hamburger recipes already. However, I wanted to make them the best they could be. Store bought buns can do it, but these home made ones COMPLETELY knock their socks off! And like BC2007, I had a few massive buns. I had some HUGE circles. But my next try was pretty successful. Thanks again!

Hi there Greggypetty, welcome to the site . I'm glad you liked the bun recipe, I think the best part of the recipe is not how good they taste but the entertainment factor in getting the size right.
Enjoy!

Ok, I had to share, after a year (and a brainwave) I have mastered the hot dog bun....same recipe as hamburger buns.

The easiest way to get perfect sized hot dog buns is to use a brownie pan, approx. 7" by 11" pan. Form dough 'snakes' about the thickness of a large size hot dog and put them into the greased pan brownie pan....if you put 7 buns in the pan they will be slightly bigger (thicker) , I put 8 last time and they were perfect. This way they stay the length you want them and they are forced to rise up.

I use a recipe I have for buns -- but I switched to brown sugar instead of white. They rise better and are much airier.

For hot dog buns, I use a french stick recipe. I break it into smaller balls, roll with a rolling pin, then roll them up like jelly rolls. These make great hot dog buns -- or a bit larger and they make great sub-buns

_________________self: allergy to sesame seeds and peanuts
3 sons each with at least one of the following allergies: peniciilin, sulfa-based antibiotic, latex, insect bites/stings

Sanrio, I think that many of us would never have considered ourselves bakers before dealing with allergies. If something doesn't work the first (few ) times don't become frustrated. When I say 'try this' in our home I tend to get groans and very sceptical replies of 'what is it' . This was very true in my salad dressing creation stage. You will soon find you are a baker, a cake decorator, an inventor ..........................

Or mad scientist! We don't say we're going to make something, we say we're going to try to make something!

Dd and I tend to break food down when we eat it. "Oh, look! See how the dough was rolled onto itself to get that shape?" or " I wonder if we could get a similar affect to that cream sauce if we used soy yogurt and um, soy cheese?" "I like this dip but it's too watery, let's add some soy cream cheese."

If you get the Food Network channel on TV, check out Chef Michael Smith's shows. We like his approach to cooking. It's not rigid formulaic cooking. It's a celebration of tastes, textures and how the ingredients play of each other. http://www.chefmichaelsmith.ca/en/home/default.aspx

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